Name: Low Carb Keto Marshmallows Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1/2 Cup cold Water (for gelatin); 3 – 3 1/2 Tablespoons Gelatin (3 tbsp for erythritol based sweeteners, 3 1/2 tbsp for allulose based sweeteners); 2/3 Cup Water (for the sweetener); 2 Cups Swerve, Lakanto, or Trader Joe’s Allulose (granular); Pinch Kosher Salt; 1 1/2 Teaspoons Vanilla Extract

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Introduction

These Low Carb Keto Marshmallows are a fluffy, sweet treat perfect for anyone following a keto or low-carb lifestyle. Made with natural sweeteners and gelatin, they offer a satisfying, sugar-free alternative to traditional marshmallows. Enjoy them on their own or use them in your favorite recipes.

Two large toasted marshmallows stacked vertically on a metal skewer, both showing a golden brown and slightly charred surface with some darker black spots. The marshmallows have a soft, gooey texture visible at the edges. A woman's hand with purple nail polish holds the skewer at the bottom, against a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cold water (for gelatin)
3 to 3 1/2 tablespoons gelatin (3 tablespoons for erythritol-based sweeteners, 3 1/2 for allulose-based sweeteners)
2/3 cup water (for the sweetener)
2 cups Swerve, Lakanto, or Trader Joe’s Allulose (granular)
Pinch of kosher salt
1 1/2 teaspoons vanilla extract

Instructions

Step 1: Prepare an 8×8-inch casserole dish by lining it with parchment paper. Have your electric or stand mixer ready, as you’ll need to work quickly once the marshmallows are hot.
Step 2: In a large bowl, add 1/2 cup cold water. Sprinkle the gelatin evenly over the water and whisk until it begins to dissolve. Let it sit for 10 minutes to bloom.
Step 3: While the gelatin blooms, combine 2/3 cup water, your chosen sweetener (2 cups), and a pinch of kosher salt in a saucepan over medium-high heat. Whisk constantly as the mixture comes to a boil, then continue boiling for 2 minutes.
Step 4: After the gelatin has bloomed, start mixing it on high speed to break up any clumps. With the mixer running, carefully pour the hot sweetener syrup directly into the bowl, followed by the vanilla extract. It’s important to add the syrup while it’s still very hot to prevent clumping. Continue whisking on high for about 12 minutes until the mixture becomes fluffy and doubles in size. If using a hand mixer, keep it moving to avoid the marshmallows from setting prematurely.
Step 5: Pour the marshmallow fluff into the prepared baking dish, smoothing the top. Leave uncovered at room temperature for about 6 hours to dry and set. Once firm, use a greased sharp knife (grease it with melted butter) to cut the marshmallows into pieces. Store them in the refrigerator and enjoy!

Tips & Variations

Use a hand mixer to continuously move around the bowl to prevent marshmallows from setting too soon and forming clumps.
Swap out Swerve or Lakanto with Trader Joe’s Allulose for a different texture; adjust gelatin to 3 1/2 tablespoons for allulose.
For extra flavor, add a few drops of peppermint or almond extract instead of vanilla.
Make sure to use parchment paper in your baking dish for easy removal.

Storage

Store cut marshmallows in an airtight container in the refrigerator for up to 2 weeks. They can be enjoyed cold or at room temperature. To soften chilled marshmallows, let them sit at room temperature for 10-15 minutes before eating.

How to Serve

The image shows four soft, white marshmallow cubes stacked in a small pile on a white marbled surface. Each cube has a slightly rough, powdery texture with small air pockets visible, giving them a fluffy and light appearance. The cubes are neatly cut with sharp edges, and one cube lays flat on the surface while three are stacked on top of each other in the center. The close-up shot highlights the soft, spongy texture against the smooth marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of keto sweeteners?

Regular sugar will work for texture but will not keep the recipe low carb or keto-friendly. The cooking time and syrup consistency may also vary.

Why do my marshmallows stick together?

Greasing your knife with melted butter before cutting helps prevent sticking. Also, dusting your cut marshmallows with a little powdered erythritol or cornstarch can keep them separate.